Name: Lemon Herb Roasted Chicken and Veggies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 1 tbsp extra virgin olive oil; 2 cloves garlic; 1 tbsp fresh lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

466 calories

Protein: 51g; 42% of calories
Carbs: 26g; 21% of calories
Fat: 20g; 37% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.
Chop the red bell pepper and zucchini into similar 1-inch pieces, then add them to the bowl with the broccoli florets.
Mince the garlic cloves and add them to the bowl along with the olive oil, lemon juice, dried oregano, sea salt, and black pepper.
Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so it roasts rather than steams.
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.
Remove from the oven and let rest for 2 minutes before serving.

Nutrition

Ingredients

Instructions

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